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Bistro Luneta
615 E 3rd Ave
San Mateo, CA 94401
Uber
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Dinner Menu
Appetizers
Shanghai Pouches
$8.00
crispy minced pork pouches with sari-sari sauce
Bangus Maki
$7.50
milkfish with diced tomato, onion, and salted duck egg wrapped in vinegared rice and nori
Seafood Kinilaw
$10.00
fresh tuna, sea scallops, and shrimp marinated in calamansi, vinegar, and coconut milk with red onions and tomato (ceviche)
Ukoy
$8.00
julienned vegetables, shrimp, and squid tempura with apple-cider vinegar dip
Tokwa't Baboy
$9.00
crusted soft tofu and grilled pork in soy-vinegar sauce
Manila Pork Barbecue
$7.50
street-style marinated pork skewers with pickled green papaya
Crispy Tokwa
$6.50
glazed crispy soft tofu and daikon sprouts (vegan)
Eskalops Adobo
$12.00
seared sea scallops and grilled portobello mushroom adobo
Luneta Sampler
$14.00
shanghai pouches, pork bbq, crispy tokwa, and bangus maki platter
Soup, Salad, And Noodles
Batchoy
$5.00
visayan egg noodle with minced pork, garlic, green onions
Cali-asian Salad
$6.00
season california greens with asian vinaigrette and citrus elements
Filipino Salad
$8.00
eggplant, salted duck egg, mango, okra, tomato, onion, and bagoong (shrimp paste)
Pancit Canton
$14.00
pan-fried egg noodle with pork, shrimp and sauteed asian vegetables
Main Course
Tanglad Na Baboy
$14.00
crispy pork belly cooked in lemongrass with tamarind-chili sauce and served with steamed rice
Escabeche
$14.50
seared basa catfish with julienned vegetables in sweet-tangy sauce served with steamed jasmine rice
Pinakbet
$16.00
pork and shrimp cooked in light bagoong (shrimp paste) topped with kabocha squash, eggplant, okra, string beans, and bitter melon served with steamed rice
Pork Sisig
$16.00
diced pork sauteed in pate de foie, garlic and red onions served sizzling hot with steamed rice
Luneta Chicken Adobo
$17.00
grilled marinated chicken with asparagus, roasted garlic in adobo reduction served with your choice of mashed potato or steamed rice
Classic Entrees
Bistek Luneta
$18.50
grilled flat iron steak served with sauteed spinach and mushrooms garnished with calamansi soy reduction
Salpicao
$19.00
choice rib-eye cubes cooked in garlic, olive oil and house soy-based sauce with russet potato ribbons
Seabass Supremo
$20.00
pan-seared chilean seabass with sauteed vegetables drizzled with a light soy-based house sauce
Crispy Pata
$18.50
twice-cooked crispy pork leg on baby bokchoy with soy-vinegar-garlic dip
Classic Dinner Special
$23.95
includes soup of the day or green salad, one classic entree, and choice of a side dish (value meal available all week)
Healthy Choice
Gatang Gulay
$12.00
mushrooms, eggplant, red and green bell pepper, onions and spinach cooked in creamy coconut sauce served in a clay pot
Vegan Chop Suey
$10.00
stir-fry vegetables - spinach, celery, carrots, snow peas, onions and mushrooms with agedashi tofu
Mushroom Afritada
$12.00
grilled portobello and asian vegetables in mild-spicy marinara sauce (vegan)
Tortang Talong
$13.50
layered eggplant tempura with sauteed ground beef and scrambled eggs garnished with banana ketchup
Desserts
Pandan Panna Cotta
$7.00
light, silky pandan custard with sweet coco strings and mango
Barako Creme Brulee
$6.50
cappuccino-style philippine coffee creme brulee
Churros Manila
$9.00
churros with hot manila chocolate and season fruits
Leche Flan Pandesal Pudding
$6.00
pieces of pandesal (filipino dinner roll) filled with creme caramel custard
Banana Crepe
$7.00
banana in triple-sec rum and cinnamon crepe
Browse Nearby
General Info
Hours
Monday:
Closed
Tuesday:
5:30pm - 9:00pm
Wednesday:
5:30pm - 9:00pm
Thursday:
5:30pm - 9:00pm
Friday:
5:30pm - 9:00pm
Saturday:
5:30pm - 9:00pm
Sunday:
5:30pm - 9:00pm
About Us
Bistro Luneta is named for a famous park in the country's capital, Manila. It hosts a shrine to the national hero, Dr. Jose Rizal. As a nod to its Spanish heritage, the park is shaped like a half moon, hence the Spanish word "luneta"Any curious diner of any cultural background will find something familiar and delightful in Filipino cuisine. With the food representing the country's diverse heritage steeped in Spain, Malaysia and China, it is truly East-meets-West dining. Spanish influences from the country's colonial period brought tomatoes, corn, chili peppers, garlic and onion, supplementing the pre-existing Malay and Chinese ingredients such as rice, soy sauce, tofu, noodles and fish sauce. Fish, chicken, pork and beef may be stewed, grilled, sautéed or deep-fried and almost always served with rice. Other preparations include salt-preserving or steaming in leaves. Exotic and familiar fruits and vegetables abound such as jackfruit, mangoes, limes, okra, zucchini and coconut. Tart elements are often featured in Filipino cooking by adding vinegar, tamarind or sour citrus. As is the custom with many Pan-Asian foods, the goal is to achieve balance between the sour, sweet, salt and spice.